Description
This decadent Cookies and Cream Cake features rich, moist chocolate layers infused with cocoa and topped with a creamy, buttery frosting studded with crushed chocolate sandwich cookies. Perfect for celebrations, it combines classic chocolate and cookie flavors in a beautifully assembled three-layer cake.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 12 chocolate sandwich cookies (such as Oreos), finely crushed
- Additional chocolate sandwich cookies for decoration (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Add wet ingredients: Pour in the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and all ingredients are well combined, creating a rich chocolate cake batter.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Place pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes to set. Then transfer them onto wire racks to cool completely before frosting, preventing the frosting from melting.
- Prepare frosting: Using a mixer, beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, followed by vanilla extract and heavy cream. Continue mixing until the frosting is light and fluffy, perfect for spreading.
- Add cookie pieces: Gently fold the finely crushed chocolate sandwich cookies into the prepared frosting, infusing it with the classic cookies and cream flavor.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of the cookies and cream frosting on top. Repeat this process with the second and third cake layers, applying frosting between each layer for a smooth, even finish.
- Decorate: Spread the remaining frosting evenly over the top and sides of the cake. Decorate with additional crushed cookies or whole chocolate sandwich cookies as desired for an attractive presentation.
Notes
- Ensure the buttermilk is at room temperature to prevent curdling when mixed with other ingredients.
- Use parchment paper to line the cake pans for easy removal and cleaner edges.
- Cake layers should be completely cool before frosting to avoid melting the buttercream.
- For extra moisture, brush each cake layer lightly with simple syrup before frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.
